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Tuesday, May 10, 2011

Day2 of BM#5:: There are a few things that make me go weak in the knees - My hubby in black denim shirt, the sight of my son, Mango Lassi (I know Bobby Flay will scoff at this, given that he hates Mango Lassi -> Pureed Ripe Mango + Cardamom Powder + Yogurt..Hey, what's not to like??) and anything made with Paneer. Paneer, an Indian Cottage Cheese is made from Cow's milk and is super easy to make at home. I haven't given it a shot since I am always picking it from Indian stores. I have to say I am mighty partial to 'Nanak' brand of Paneer. Why, its my freezer staple. I never run out of it. Ever!

Paneer Butter Masala/Paneer Makhani, a specialty dish from the Punjab Region is a harmonious(read "Super Scrumptious") blend of "smooth as velvet" tangy tomato-based sauce, paneer and an assortment of other ingredients that will have you hooked from the first bite. The only thing that I don't care about this dish is the food coloring which I desperately want to skip but can't as many, including myself and my hubby, wouldn't acknowledge it as an authentic Paneer Butter Masala if it doesn't have that telltale Orange color. I have made this as light as possible without compromising on the "authentic" taste, ie: without skipping the Butter(Duh, it wouldn't be Paneer"Butter" Masala if I skip it, now would it??) or the heavy cream but certainly skimping on it. What you'll have to keep in mind that this dish is meant to be rich in flavor and calories.:-). So go ahead and try this "restaurant favorite recipe" at home, minus a few calories of-course!

Ingredients:

14oz/400g Paneer "Indian Cottage Cheese" ( I used Nanak Brand from Indian Stores)

1 Medium Yellow Onion, roughly chopped

3 Green Chilies, roughly chopped

1/4 Cup Cashew

3 Cups Hunt's Diced Canned Tomato

1 Tsp Cumin Seeds

3 Bay leaves

3 Cloves

2 Tbsp Butter

2 Tsp + 1 Tbsp + 2 Tbsp Olive Oil

2 Tbsp Dried Fenugreek Leaves

1-1/2 Tbsp Coriander Powder

1/2 Tsp Red Chili Powder or more/less

1 Tbsp Dark Brown Sugar

A pinch of Orange/Red Food Color

1/8 Cup Half and Half/ Heavy Cream

Procedure:

Cut the Paneer into small cubes. Add a tsp of Oil to a non-stick pan and gently fry the Paneer.

Remove the Paneer once its lightly browned. Drain it on paper towel.

In the same pan, add another a tbsp of oil and fry the chopped onions, green chili and cashew nut.

Remove the browned onion, cashew and chili mixture to a plate to cool before grinding it to a smooth paste.

To the same pan add 2 tbsp of oil, 2 tbsp of butter, cumin seeds, bay leaf, cardamom, cloves and gently fry for a minute.

Grind the diced tomatoes to a smooth "velvet-y" paste. Pour it into the pan.

Dilute the Orange Food Color powder in a tsp of milk or water and pour it into the pan.Crush the dry fenugreek leaves between the palm of your hands, discarding thick stems and such before adding it to the pan.

Add the browned paneer to the pan.

Sprinkle salt and the dark brown sugar. Stir to combine. Check for taste and add more of salt if needed.

Add the cream at the end and switch off the stove after a couple of minutes or so.

Serve this warm with Naan Bread or Roti/Chapathi or even white rice. It tastes good any which way.